🇮🇷 Iran · Food
Khoresh Bademjan (Tomato-based)
By eatmundo · August 4, 2026
🇮🇷 IRA classic Persian eggplant stew that balances the savory depth of tenderized eggplant with a bright, tangy tomato base. It is a comforting staple served alongside steaming saffron-infused basmati rice.
Ingredients
check them off as you prepareHow to Make It
- 1
Peel the 1kg of eggplants, slice them into thick batons, salt them generously, and let them rest for 30 minutes to release bitterness; pat them completely dry before frying.
- 2
Heat 3 tablespoons of vegetable oil in a heavy-bottomed skillet over medium-high heat and fry the eggplant batons until they are golden brown on all sides.
- 3
In a separate large pot, sauté the finely diced onions in 1 tablespoon of oil until they become soft, translucent, and slightly caramelized.
- 4
Add the minced garlic, 1 teaspoon of turmeric, and salt to the onions, stirring constantly for 1 minute until fragrant to prevent burning.
- 5
Grate the 3 large tomatoes and add them to the onion mixture, cooking over medium heat until the liquid reduces and the oil begins to separate from the tomato paste.
- 6
Gently arrange the fried eggplants on top of the tomato base, pouring in the 2 tablespoons of verjuice and 1/2 cup of warm water to create a shallow braising liquid.
- 7
Cover the pot tightly and simmer on low heat for 30 minutes, being careful not to stir, which keeps the eggplant pieces beautifully intact.
- 8
Serve the stew hot in a wide shallow bowl, ensuring the vibrant tomato reduction coats every piece of eggplant perfectly.
Frequently Asked Questions
Why do I need to soak the eggplants in salt?+
Salting removes the bitter juices and ensures the eggplant absorbs less oil during the frying process.
Can I replace the verjuice?+
If you cannot find Persian verjuice, fresh lemon juice or a dash of lime juice provides a similar necessary acidity.
Should I stir the stew while it simmers?+
Avoid stirring to keep the eggplant shapes whole; instead, gently shake the pot if you need to distribute the liquid.
What is the best way to serve this?+
Serve it with Persian basmati rice (chelow) and perhaps a side of fresh herbs (sabzi khordan).
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